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Baby Button Mushroom Stuffed AvocadosFeatured

Baby Button Mushroom Stuffed Avocados




For 4

You will need...

  • 2 large ripe avocados
  • 200 g baby button mushrooms
  • 8 cherry tomatoes
  • 1 small red pepper
  • Handful fresh basil
  • 2 tablespoon olive oil
  • 1 fresh chilli, finely diced
  • Sea salt flakes
  • Freshly ground black pepper
  • Juice of 1 lemon

Gin Pairing

  • 50 ml Cape Fynbos Gin
  • Pomegranate rubies
  • Fresh green chilli slices
  • 150 ml tonic water

Baby Button Mushroom Stuffed Avocados Method

  1. Slice the baby buttons into quarters and place in a large mixing bowl.
  2. Quarter the cherry tomatoes and add them to the bowl. Brunoise or finely dice the red pepper and add it to the mix.
  3. Finely slice the basil and add it to the bowl along with the olive oil, basil pesto, vinegar, fresh chilli and a good amount of salt and pepper. Toss everything until well coated.
  4. Slice the avos in half and carefully peel them and remove the pips. Cut a small piece off the bottom of each half so that they can sit flat on a plate.
  5. Brush the avo halves generously all over with lemon juice.
  6. Spoon the mushroom mixture into each half and serve with an extra wedge of lemon.
  7. Gin Pairing: Fill desired glass with ice and add the pomegranate and a few slices of fresh chilli. Pour in the Cape Fynbos Gin and top with tonic.
  8. Gin Pairing Note: The botanicals found along the coast of the Western Cape make wonderful accompaniments to light dishes and summertime suppers. Packed full of these Cape botanicals, Cape Fynbos Gin is the perfect match for this zesty dish of mushroom stuffed avocados. The rich mouth feel of the avocado is cut perfectly by the clean and herbaceous notes found in the Cape Fynbos Gin.
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